Pre heat oven to 350 degrees F.
Grease and flour bundt pan.
CAKE:
Night before put raisins in a bowl and pour rum over top. Make sure raisins are under the rum as best you can. Let set over night.
In bowl of mixer add all the dry ingredients (flour, sugar, baking soda, salt, spices).
Mix to combine.
Next add in the eggs and canola oil, mix until well combined about, 2 minutes.
Scrape sides of bowl as needed. Give the bottom of mixing bowl a good scrape to.
Drain the raisins, lay out a paper towel and lay raisins on top, gently pat dry (don't press hard).
By hand fold in the raisins, carrots and walnuts.
Pour batter into pan, set on cookie sheet and place in oven.
Bake 50-60 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes.
Then place cooling rack over the open end of the bundt pan and invert the cake (flip it over).
Gently lift cake pan off and let cake cool completely.
If not icing cake right away (after its cooled) then wrap in plastic wrap to keep cake fresh.
ICING:
Place butter in mixing bowl and mix until pale and yellow.
Add in the powdered sugar one spoonful at a time.
Add in rum and vanilla. Continue mixing until completely combined.
ASSEMBLY:
Ice cake with icing and sprinkle with walnuts.
